I love deep fried anything. I mean really- pickles, wings, fish, potatoes, chicken, mushrooms, I even have a great recipe for a terrific fried Milky Way bar! My Euro-Pro deep fryer is a prized appliance in my kitchen that gets a steady workout. A lady was on a local TV show here in Nashville the other day and she had just won the Blue Ribbon at the Tennessee State Fair with her Deep Fried Cheese Grits (on a stick) with a tangy hot and sour sauce. You gotta appreciate that about us southerners. Not only do we have the grits , we have the grits to fry 'em, too.
One of my favorite childhood treats was when my Mom would make her Onion Rings. When my brother Allan came home from boot camp, that was one his requests.....some of Mom's onion rings. Hers are not like the thick, beer battered pub grub many of us are familiar with. They are actually thin and crispy, kinda like the Tony Roma ones they make into their famous onion loaf. Mom's was the recipe I had used for years and still love. I just happened to see a great picture of some onion rings in a magazine and they looked delicious. Not all batter-y, you know ..like the kind where you take a bite and the whole onion comes slithering out of the crust. I hate that! Nine times out of ten, they're piping hot and when you take that first bite, you end up looking very unsophisticated trying to keep it off your tongue and trying to not burn the roof of your mouth that the cheese on the pizza always gets. Yes, I have lots of experience eating onion rings, so even tho I love the old family favorite, I came up with what I have to say is quite possibly the best onion ring I have ever eaten. Consensus at The Schmidt House (and yes I know how that sounds) confirm my opinion and what really put this recipe over the top, is that when Sam came by for lunch, he heated some up in the microwave and they were just as crisp as they'd been the night before. A great revelation for a snacker like me. Listen folks, these are really good and I hope you'll try 'em. This is a great batter for all kinds of vegetables, chicken tenders, even seasoned fries. starch is I can't wait to do deep fried pickles next. Go Fry something.....it does a body good!!
Schlurp (!) Big and Crispy Onion Rings
2 Cups Buttermilk
3 Tsps Creole Seasoning-Tony's
2 Cups all Purpose flour
2 tsps sugar
4Tsps baking Powder
2 TABLESPOONS of cornstarch
2 tsps blk pepper
1/2 tsp Cayenne pepper
1 Large or 2 small Vidalia ( or sweet yellow) onions (
Peanut oil for frying
Preheat oven to 250, heat oil to 360
In a mixing bowl put 2 cups buttermilk
In another bowl, combine, the flour, baking powder,cornstarch, blk and cayenne peppers, sugar and creole seasoning.
Peel the onions and slice crosswise into 1/2 inch slices. Carefully separate into rings.
(You can prepare the onions a half hour ahead and hold the rings in ice water, at this point)
Positions a wire rack over a baking sheet. Dip the rings, one at a time, in the buttermilk and shake off any excess. Dredge the slices into the seasoned flour and shake off any excess flour. Dip the battered ring into the buttermilk again and back into the flour. Shake off any excess and transfer to the wire rack. Repeat with remaning rings.
Position a 2nd wire rack over a baking sheet and place in a warmed oven. Fill a large heavy dutch oven with 2 inches of oil, or use a deep fryer, heating both to 360. Temeperature is key!
Fry the rings in batches, adding only a few at a time to keep separate, until golden brown or when they float to the surface. About 2-3 minutes. Remove from oil and place rings onto warmed wire rack and salt them immediately. Keep warm in the oven while frying the remaining rings. Be sure to bring your oil up to temperature between batches. Salt each batch immediately when you bring it out of the oil.
Serve hot and listen to the Crunching and Mmmmmmm!!!!!!!!!!
One of my favorite childhood treats was when my Mom would make her Onion Rings. When my brother Allan came home from boot camp, that was one his requests.....some of Mom's onion rings. Hers are not like the thick, beer battered pub grub many of us are familiar with. They are actually thin and crispy, kinda like the Tony Roma ones they make into their famous onion loaf. Mom's was the recipe I had used for years and still love. I just happened to see a great picture of some onion rings in a magazine and they looked delicious. Not all batter-y, you know ..like the kind where you take a bite and the whole onion comes slithering out of the crust. I hate that! Nine times out of ten, they're piping hot and when you take that first bite, you end up looking very unsophisticated trying to keep it off your tongue and trying to not burn the roof of your mouth that the cheese on the pizza always gets. Yes, I have lots of experience eating onion rings, so even tho I love the old family favorite, I came up with what I have to say is quite possibly the best onion ring I have ever eaten. Consensus at The Schmidt House (and yes I know how that sounds) confirm my opinion and what really put this recipe over the top, is that when Sam came by for lunch, he heated some up in the microwave and they were just as crisp as they'd been the night before. A great revelation for a snacker like me. Listen folks, these are really good and I hope you'll try 'em. This is a great batter for all kinds of vegetables, chicken tenders, even seasoned fries. starch is I can't wait to do deep fried pickles next. Go Fry something.....it does a body good!!
Schlurp (!) Big and Crispy Onion Rings
2 Cups Buttermilk
3 Tsps Creole Seasoning-Tony's
2 Cups all Purpose flour
2 tsps sugar
4Tsps baking Powder
2 TABLESPOONS of cornstarch
2 tsps blk pepper
1/2 tsp Cayenne pepper
1 Large or 2 small Vidalia ( or sweet yellow) onions (
Peanut oil for frying
Preheat oven to 250, heat oil to 360
In a mixing bowl put 2 cups buttermilk
In another bowl, combine, the flour, baking powder,cornstarch, blk and cayenne peppers, sugar and creole seasoning.
Peel the onions and slice crosswise into 1/2 inch slices. Carefully separate into rings.
(You can prepare the onions a half hour ahead and hold the rings in ice water, at this point)
Positions a wire rack over a baking sheet. Dip the rings, one at a time, in the buttermilk and shake off any excess. Dredge the slices into the seasoned flour and shake off any excess flour. Dip the battered ring into the buttermilk again and back into the flour. Shake off any excess and transfer to the wire rack. Repeat with remaning rings.
Position a 2nd wire rack over a baking sheet and place in a warmed oven. Fill a large heavy dutch oven with 2 inches of oil, or use a deep fryer, heating both to 360. Temeperature is key!
Fry the rings in batches, adding only a few at a time to keep separate, until golden brown or when they float to the surface. About 2-3 minutes. Remove from oil and place rings onto warmed wire rack and salt them immediately. Keep warm in the oven while frying the remaining rings. Be sure to bring your oil up to temperature between batches. Salt each batch immediately when you bring it out of the oil.
Serve hot and listen to the Crunching and Mmmmmmm!!!!!!!!!!
Comfortcook @gmail.com
At Home On The Range Catering
615-525-8336
www.comfortcook@gmail.com
www.comfortcook@gmail.com
